Moroccan lamb

Prep: 5 mins Cook: 40 mins


Serves 4
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal350
  • fat22g
  • saturates9g
  • carbs13g
  • sugars9g
  • fibre2g
  • protein27g
  • salt1.47g
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  • 500g lamb neck fillets, cut into bite-size pieces



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 tsp ground cinnamon
  • 2 x 400g/14oz cans chopped tomato with olive oil and garlic
  • 1 tbsp finely chopped parsley, plus extra to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

  2. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

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Comments (65)

DropWallet's picture

Great recipe, easy to make, I'd just add a bit more chilli.

LKnope's picture

Made this with half the amounts listed as we we're only cooking for two. We used chicken instead. It was OK at best, wouldn't make it again. Very strong tomato flavour, a bit bland really. It seemed more like a pasta sauce. We had to add sugar as the tinned tomatoes were too bitter. I would say it needs more herbs/spices and needs to cook for a lot longer than 30 mins to taste as good as it should.

hlnharrison's picture

I started this off by frying an onion, chopped garlic and a chopped red chilli. I made it to serve two so used one normal tin of tomatoes. I removed the lid and turned up the heat 10 minutes before the end of cooking time as I thought it was looking a bit wet. It was really delicious. Warm and spicy with the freshness of the parsley.

MmmmSeafood's picture

I've made this a couple of times and it is lovely, however i do add a generous pinch of chilli flakes and 2 teaspoons of Ras El Hanout (mixed spice blend) to it which i think finishes it off nicely, i can see it being a bit bland without.

abii's picture

Yeah, in two minds about this one. Made half the quantity and only had regular tinned tomatoes, but other than that followed the recipe and it was a very unusual flavour - bitter, a bit like dhansak curry if you've ever had that. I wasn't convinced about the cinnamon so would only use 2tsp at most next time. I added a good shake of sugar to make this palatable for my family!

karenr1955's picture

Well I'm glad that I DIDN'T read the reviews before I made this dish because I probably wouldn't have bothered. It was quite tomatoey but I like tomatoes. I didn't deviate from the recipe much but used plain chopped tomatoes because I hadn't got any other kind (not a fan of tinned tomatoes with things added) and I'd got a jar of mixed morrocan spices, so added a teaspoon. It reduced quite a lot, so added some water, so it didn't dry up. If I had thought ahead, I might have tried it in the slow cooker but used the recipe as a way of using up some diced lamb that I had in the fridge and not many other available ingredients so it worked well for me and I thought the end result was very tasty. I would definitely do it again.

SouFos's picture

Mine looked nothing like this photo at all and I was very disappointed with dish. There is no way it requires 2 tins of tomatoes, one would be fine. All I could taste was cinnamon and tomato. I don't like to waste food but I am ashamed to say most of this went in the bin.

petethemeat's picture

I wish I had read the comments first. After eating the meal I said to my wife this needs onions and more garlic. Quite tasteless otherwise.

ladyl1's picture

This was really nice, I read the other reviews and too fried and onion and garlic then added the spices and the meat, I also only used 1 tin of tomatoes, and added a little chicken stock. I used the left over lamb from a leg of lamb the day before. A really good recipe if you have lamb leftover and use cupboard ingredients.

chosenman's picture

Is this the correct photo? After adding 2 tins of chopped tomatoes, it is nothing like the picture! Wish we had read all the reviews before following the recipe. Tasteless apart from tomato! Gutted

katelewis1007's picture

Fried off onion and garlic before browning the lamb and slow cooked the whole thing for 2 hours in the oven. Also added chickpeas 10 mins before the end of cooking, and served with cous cous. Tasted lovely.

jahjahbinx's picture

made this tonight & it was not too bad.
i took the advice of previous reviews & fried an onion & 2 cloves or garlic before following the rest of the recipe.
i only used 1 can of tomoatoes, but even this was a little too much, so next time i will use less & add a bit of stock to make up with it.
i used hot paprika & added more of that & the cinammon than the recipe said, to rescue from the overly tomato taste.
i also added about 3 or 4 teaspoons of harrissa paste.
all in all it was tasty & had a nice kick to it, but needs more tweeking to prevent the tomatoes taking over.

doggibag's picture

I did as the others and fried off garlic and shallots first and also added a couple of fresh rosemary leaves to the meat. I cooked it all and then left it in a slow cooker for about 2 hours. A small glass of dry sherry adds depth (2nd time I cooked this)
I countered the water issue by draining one of the tins first to reduce the water content and adding some puree (about a tablespoon).
Served it with saffron rice and baked spiced round courgette. Just delicious!

lisajo29's picture

Forgot to rate!

lisajo29's picture

I didn't add the cinnamon or parsley, instead I added 3 tsp of smoked paprika, 1 tsp of salt, 2 tsp of ground black pepper and potatoes, peas and carrots. I left it to cook on the hob (using all the other ingredients) for 2 hours 30 mins, stirring occasionally and also adding a little water as didn't want it to thicken too quickly! The end result was a thick, fiery, smoky rich tomato sauce with tender lamb and soft veg. Definitely make again!

nightowl2's picture

Quick and easy to make - my fussy husband loved it

vickpole's picture

This was lovely but I did take advice from others and used only one tin of tomatoes with some white wine and water to make up about half a tin of fluid. I also cooked off onion and garlic and added dried apricots and harissa and cooked it slowly in the oven. The result was a very tasty mid-week dinner, the lamb was very tender and I would definitely do this again.

fayfumbs's picture

Added chopped apricots, a handful of sultanas and some chilli powder then cooked in a low oven for 1 hour. Served with couscous and greek yogurt. Absolutely delicious.

clarejackson's picture

I used a teaspoon of harisa paste and, like some others slow cooked this. Used fewer tomatoes and a bit of stock. Very tasty with rice.

ollamaii's picture

Very nice! :) I really like tomatoes, so I didn't mind that their taste is quite strong. You can still easily taste the lamb and the spices/ It's a good mix of flavours and tastes yummy.


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